POTATO CREPES MERE BLANC
Provided by Florence Fabricant
Time 1h30m
Yield 18 - 20 crepes, 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes. Drain, then peel and finely mash the potatoes in a mixing bowl. You should have about 1 1/2 cups potato puree.
- Add flour and salt and pepper, then beat in the eggs one at a time. Add the cream, mix until smooth, cover and refrigerate overnight.
- The next day the mixture should have the consistency of Russian dressing. If it is too thick, thin it with a tablespoon or two of milk. Check seasonings.
- Preheat oven to 200 degrees. Place 1 1/2 tablespoons of the butter in a large, heavy skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet, allowing it to spread by itself. You should be able to fry 3 pancakes at a time, allowing enough space between them so they have a nice round shape. They should be about 3 1/2 inches in diameter. Cook about a minute on the first side, flip them over and cook about 30 seconds longer. Remove from the pan, and place on a heatproof platter in the oven to keep warm. Continue adding butter to the pan and frying the rest of the batter.
- Serve the crepes warm as a side dish, or topped with caviar and sour cream or creme fraiche or, for dessert, with jam and a sprinkling of sugar.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 305 milligrams, Sugar 1 gram, TransFat 1 gram
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Ritesh Bhandari
[email protected]I'm not a fan of crepes, but these potato crepes were an exception. They were savory and satisfying, and the Mere Blanc sauce was the perfect complement.
Sumiyah Taylor
[email protected]These potato crepes were a fun and easy recipe to make with my kids. We loved the crispy edges and the creamy sauce.
Mahmoud Amr
[email protected]The potato crepes were delicious, but the Mere Blanc sauce was a bit too rich for my taste. I think I'll try a lighter sauce next time.
Ali Asgher92
[email protected]These potato crepes were a bit too oily for my taste. I think I'll try using less butter next time.
Chad Hopkins
[email protected]I'm not a huge fan of potatoes, but these potato crepes were surprisingly delicious! The Mere Blanc sauce really made the dish.
Sheryar Malik
[email protected]I've made these potato crepes several times now, and they're always a crowd-pleaser. I love the versatility of the recipe - you can serve them for breakfast, lunch, or dinner.
Jessica Cain
[email protected]These potato crepes were a hit at my brunch party! Everyone loved them, especially when paired with the Mere Blanc sauce.
Ibrahim Mushtaq
[email protected]The recipe was easy to follow, but the crepes were a bit too thick for my liking. I think I'll use less batter next time.
Jaela Two crow
[email protected]The crepes were a bit bland for my taste, even with the Mere Blanc sauce. I think I'll add some herbs and spices next time.
Adel
[email protected]I substituted almond flour for the all-purpose flour, and the crepes still turned out great! I also used a vegan cheese alternative in the Mere Blanc sauce, and it was delicious.
Epic50z
[email protected]The potato crepes were a bit more work than I expected, but the result was definitely worth the effort. They were so delicious!
Aliakbar Khoso123
[email protected]My family thoroughly enjoyed the potato crepes. My kids loved the crispy edges, and my husband raved about the creamy Mere Blanc sauce.
Faisal Shaikh
[email protected]Wow!!! These potato crepes were an absolute delight! They were crispy on the outside and fluffy on the inside.